Pea & Mint Ricotta Toast

The first time I made this toast was actually a mistake. I had intended to make pea crostini for a dinner party, but my food processor decided to whip the ricotta into this impossibly fluffy cloud instead of leaving it chunky like I planned. My guests kept asking what made it so special, and honestly, I think it was that accidental texture that made them keep coming back for more.

Last spring, my sister came over for an impromptu brunch and I literally threw this together with whatever I had in the freezer and fridge. She took one bite and immediately asked for the recipe, then proceeded to make it for her book club the following weekend where apparently it was the star of the show. Sometimes the simplest things end up being the ones people remember most.

Ingredients

• Ricotta cheese: I have learned that fullfat ricotta whips into a much creamier, more luxurious spread than lowfat versions, so treat yourself here
• Frozen peas: Thawed frozen peas are actually sweeter and more consistent than fresh ones, plus they are available yearround
• Fresh mint leaves: Do not substitute dried mint here, the fresh herb is what makes the whole thing taste vibrant and alive
• Lemon zest: The zest, not juice, is key because it adds perfume without making the ricotta too loose
• Sourdough bread: A sturdy sourdough that has been toasted until golden creates the perfect crunch against the creamy topping
• Extra virgin olive oil: A good quality olive oil ties everything together and adds that luxurious mouthfeel

Instructions

Blend the base:

Combine the ricotta, peas, mint, olive oil, and a good pinch of salt and pepper in your food processor. Let it run for a full minute until it turns into this gorgeous pale green cloud that looks almost too pretty to eat.

Toast your bread:

Get your sourdough slices golden and seriously crisp because you need that sturdy foundation to hold up all that creamy spread without getting soggy.

Assemble generously:

Pile the ricotta mixture onto each toast slice like you mean it, then finish with that fresh lemon zest and another crack of black pepper on top.

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This toast became my go to when I moved into my first apartment and wanted something that felt fancy but did not require actual cooking skills. There is something about the bright green color that just makes everything feel a little more optimistic, even on rainy mornings.

Making It Your Own

Once you have the basic technique down, you can start playing around. Sometimes I add a handful of fresh basil instead of mint, or stir in some crumbled feta right at the end for extra tanginess. The beauty is that the whipped ricotta base plays nicely with so many flavors.

Serving Suggestions

I love serving this as part of a bigger spread with scrambled eggs and fruit salad for brunch, or just two slices for a quick lunch with a simple green salad. The key is having those lemon wedges on the side so everyone can add their own extra squeeze of brightness.

Storage & Make Ahead Tips

The ricotta spread keeps beautifully in an airtight container for up to a day, which means you can literally have fancy breakfast ready in the time it takes to toast bread. Just give it a quick stir before spreading because it can firm up slightly in the fridge.

• Wait to toast the bread until right before serving
• Add the lemon zest and final olive oil drizzle at the last minute
• The spread also works beautifully as a dip for crackers

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Every time I make this, I am reminded that the most memorable things are often the ones that come together without overthinking. Hope this brightens up your morning as much as it has mine.

Frequently Asked Questions

→ Can I prepare the ricotta mixture ahead of time?

Yes, the pea and mint ricotta spread can be made up to 1 day ahead and stored in an airtight container in the refrigerator. Toast your bread fresh when ready to serve for the best crunch.

→ What's the best way to blend the ricotta mixture?

A food processor gives the smoothest, creamiest texture in seconds. If you don't have one, a hand blender or immersion blender works well. For a chunkier spread, you can mash by hand with a fork.

→ Can I use fresh peas instead of frozen?

Absolutely. Fresh peas work beautifully if you blanch them briefly in boiling salted water for 2-3 minutes, then shock in ice water before blending. This helps achieve a vibrant green color.

→ What bread alternatives pair well with this spread?

Ciabatta, whole grain, or gluten-free bread all work wonderfully. The key is using bread that can toast to a golden crisp. Focaccia is also delicious for a slightly richer option.

→ How can I add more depth to the flavor?

Try adding a pinch of chili flakes for heat, crumbled feta for tanginess, or a touch of honey for sweetness. Fresh dill or basil can replace or complement the mint for different herbaceous notes.

→ Is this suitable for meal prep?

The ricotta spread keeps well refrigerated for a day, making it ideal for quick weekday breakfasts. Prepare several batches and simply toast bread as needed each morning for a fast meal.